Introduction to Thai Food
Give it a try!
Think of the worst food you've ever tasted. Soggy, boiled vegetables springsto mind-the kind with all the taste and nutrition leached out of them. Nospice or texture, no freshness or goodness. Now think of the opposite andyou have heavenly Thai food. Fresh, spicy, salty, sweet and sour, with avariety of textures and temperatures (crispy and soft, hot and cold), Thaifood is a taste explosion in every bite. Once you've tried it, you'll never goback to plain old meat-and-potatoes cooking again.How about another way to describe Thai food? Imagine Chinese food, butwith more intensity. With more flavors, more aroma, spices, and textures. If you like Chinese food, you're going to fall head-over-heels-in-love with Thaifood!
The roots of Thai cuisine can be found both in regional tastes and flavors aswell as in the influence of cooking styles from nearby cultures. Despite thefact that Thailand is at least partially separated from its neighbors by water,it has never isolated itself from other nations. Indian and Malaysian spicesand dishes (such as curries) were brought with travel and trade, and theThais were quick to add these wonderful flavors to their own unique versionof curry. Today there are four main curries in Thai cuisine:Green,Red,
Thai curry dishes start with a very intense and fragrant curry paste or sauce,usually made by hand with pestle & mortar. Once the paste/sauce is made,Thai curry is extremely easy to create, simply by adding any variety of meat,seafood, vegetables, or tofu and cooking it in the oven (like a casserole). Toeasily create your own Thai curry at home, try our freshly madecurrysauces. Made authentically by Thai chefs in Thailand, these delicious currysauces take all the work but none of the joy out of cooking Thai.
Thailand is also famous for its fragrant stir-fried noodle dishes. Most Thainoodle recipes call for rice noodles rather than those made with wheat oregg, although these can also be found in Thai cooking. Noodles were firstbrought to Thailand by the Chinese, many of whom remained in Thailand andintegrated with the local society. For this reason, Chinese cooking has been amajor influence in Thai cuisine, including cooking styles (the Chineseintroduced the wok) and key cooking ingredients, such as soy sauce.